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YUMMY

ENERGY BREADSTICKS BY MICHEL GALLOYER

Zadig & Voltaire has great taste: each month, the brand posts a recipe created with genius food bloggers. April takes us back to basics – bread – with a scrumptious version that is simply inspired.

This is bread at its finest, made with love. There is something romantic about Michel Galloyer’s vision of French food and his journey is nothing short of poetic. An artisan above all, this self-made man has become a pillar in the French bread-making world over the years, with his efforts reflected in his bakeries all around the country – and globe – and a Prix d’excellence in his pocket. He is the Pavarotti of baguettes, which makes his Le Grenier à Pain* a reference point for the trade. Industrial techniques are considered heresy: between these walls, only fresh products are kneaded into his breads. Traditional, unusual and atypical breads, pastries and cakes are woven throughout his cookbook*, from which the recipe that follows was taken. It combines all the best of a hearty breakfast with loved ones.

INGREDIENTS
- 130 g all-purpose flour
- 130 g whole-wheat flour
- 130 g seed & grain flour
- 25 g superfine sugar
- 7 g salt
- 5 g active dry yeast
- 250 g water
- 25 g unsalted butter
- Mixed dried fruit & nuts:
- 50 g raisins
- 50 g whole raw hazelnuts
- 30 g whole raw almonds
- 10 g whole raw pistachios
- Powdered sugar to garnish

PREPARATION

• Coarsely chop the dried fruits and nuts; set aside.
• Mix the yeast and water. Place the mixture in the bowl of a stand mixer, then add the three flours, salt and sugar. Using the dough hook attachment, mix the ingredients and knead for 7 minutes on speed setting 1, then another 6 minutes on speed setting 2.
• When the dough begins to pull away from the bowl, add the butter, then the chopped fruit and nuts. Cover the bowl with a dish towel and let rest 35 to 40 minutes.
• Divide the dough into 10 small pieces (160 g each) and shape into 30 cm / 12 in long sticks.
• Place them on a cookie sheet lined with parchment paper. Let rise 45 minutes at room temperature.
• Meanwhile, pre-heat the oven for 30 minutes at 180°C / 350°F / gas mark 4 and place a heavy baking dish on the lower shelf.

BAKING

• When the oven is hot, pour a small glass of water in the baking dish and put the breadsticks in the oven on the middle shelf.
• Bake for 20 to 25 minutes.
• Sprinkle with powdered sugar when cool to serve

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